Your ingredients is 1 part urid dhal and methi seeds to 8 parts of rice. Could you give the correct measurement ie is this 1 cup of urid dhal and methi seeds to 8 cups of rice? Otherwise, I will get the other ingredients measurements all mixed up eg yeast, baking soda, salt, sugar, coconut powder etc, etc. Would appreciate the correct measurement of the raw ingredients.
Secondly, what rice do you use? Idly or Pooni rice?
the term measure can be substituted for cup if a cup is your standard of measure.. ( i use a laddle as a measure ) and the remaining minor ingredients are to taste and preference.. some people dont like much of baking soda or yeast and it is left to them to see how much would suit their taste.. the coconut powder ( i should have mentioned ) as one measure .. then you could use any rice you like .. hope this clarifies :-)
I don't know where I am going wrong with this recipe. Have tried it several times now and despite oiling the pancake pan, it still sticks and looks a complete mess. I got so frustrated with it that I added an egg and some plain flour. This turned out much better
was it just the first aapam that got sticky or even the next and next ? usually, the first aapam ( or even dosas ) get sacrificed by getting stuck to the pancake pan, but the subsequent ones turn out well .. to over come this, i normally heat the pancake and lubricate it with a little oil spread with some vegetable and cool it down.. then try making the aapams / dosas.. this usually solves the problem ..also the pan should not be very hot when the batter is poured, im sure youll get it this time
No. Unfortunately most of them stuck. Perhaps it was because I partially boiled the rice. I found it too gritty the first time and the cooked rice was much smoother. I did have the pan quite hot to start with. Will try again but if it doesn't work, I still have that wonderful Naan recipe of yours to fall back on:) Thanks
you could try using rice flour if you can get some, else soak the rice for maybe about 4 hrs before grinding it, and even if it is gritty a little it will turn out ok .. i'm sure you'll get it right this time around, it is a wonderful dish ..all the best ! :-)
No I did not know that methi had healing properties Oldernwiser. I did know about turmeric though. I've a friend with diabetis who had a nasty toe injury. I applied turmeric paste and it dried out the wound in less than two days. Amazing! There's a lot more to Indian spices than culinary uses :)
you can soak it before chewing or even soak it in your mouth for some time before chewing...and while on this topic, i might as well let you know about the healing properties of the leaves of a plant called tulasi, ( most households here have it as a sacred plant, it grows almost anywhere ) .. i was suffering from a very severe bronchitus for a year which wouldnt go with any antibiotic, and chewing a few leaves of this plant cured me within a few days.. many friends have also benefited ..:-)
Delicious, though I think I would use less methi next time. I don't know if these are supposed to be slightly bitter tasting? Mine turned out very differently to yours and I can't figure out why. Mine were very thin and crispy. I will definitely make these again. Thanks for the recipe.
i'm really glad you made it and enjoyed it ! methi is bitter, but in small quantities gives a kind of taste which is liked by many.. and the aapams can be thin and crispy or thick and fluffy in the center, both are acceptable.. but not bitter to taste ..you probably already know, methi is also a home remedy for a lot of stomach related problems,.. a quarter / half teaspoonful of methi seeds is chewed and the juice swallowed and works well in most cases ..thanks for commenting :-)
A friend i grew up with in indiana, his mother would make him this dish for his school lunch box and it was served with a red thick spicy dip for the bread. It was so yummy and the bread was softer and lighter then sponge cake
i'm really glad you liked the dish as was shown by your friend. i really wish i could guess what dip was used by your friend because it could have been any one of half a dozen types which go well with this aapam .. if i may suggest, you could try the pudina chutney or the 'kolumb 'or 'nalgari' recipe that i have posted elsewhere here on youtube.. ( kolumb and nalgari come in the categories of sambhar ) and i have shown a kolumb as the dip in this video.. thanks for viewing and comment :)
Hi, I am so happy I found this link, thank you so much for posting this, i will definitely try this out, one more thing, when i was in bangalore, i could get appam with alcohol, i beleive it was mixed with fenny, how could i make that, i dont know if you could answer my question, if you dont use alcohol forgive my question, but i love that taste, and wondering if that is possible...
thanks again for bringing joy of appam to san francisco, so i could make it.
im glad you liked the recipe and will be trying it out.. am sure it will come out well and you will enjoy it ! alcohol ? mmm no .. i dont use alcohol .. even for drinking ! thanks for watching and commenting ..really appreciate your comments !
hahahahaha I think you are referring to a goan bread that is similar to an appam . However I think instead of feni , todi is added. Will ask my mum if she has the recipe anywhere and will post it if I do find the recipe.
yes, any rice will do.. but some people prefer to use boiled rice ( has a distinctive smell which some people like and others dont ) only make sure the batter does get fermented, else it wont work ! its simple and i think you should give it a try,, im sure you can do it even there in the US!:)
Thanks for replying! Yes, I'm able to find all the ingredients here in Washington. :) Two more questions and then I should be good to go - a)How do I know when the mixture is properly fermented? Is it a smell, color or texture of the mixture.
b) If there's too much batter, can I keep left over batter in the fridge and for how long?
any / all three - the smell, colour and texture of the batter would undergo a tell tale change when fully fermented.. one easy indicator is that the batter would double its volume and would have the texture of melted ice cream ..it requires a temperature of over 25 deg.c at least.you could add just a few grains of dry yiest in case your ambient temp is low ( winter ) and yes you can keep in fridge for some time ( dont know exactly how long ,, maybe a week ? ) all the best ! :)
dear sir, please tell me how many hours should i keep my dosa batter so that it wil ferment properly.i am in toronto.i dont want2 use yeast or baking soda. can a simple dosa b done without them
For proper fermentation two conditions are essential: one, an ambient temperature of above 25 degrees C, and a starter spore ( bacteria ) in the batter; keeping dosa batter for any long time either at a lower temperature or without spore will only result in it getting putrid but not fermented; toronto has a low ambient temp, and the batter is likely to be sterile there, so you need to keep it in an hot box, and maybe try using a tablespoon of buttermilk (home made ) or curd for spore :)
i would categorize it as a kind of dosa, like rava dosa, pesarattu dosa, minapappu dosa etc., because they have the same process of making and those who love any type of dosa might want to try this also ..and i am told it is aapam not appam, the latter being a sweet dish in some cultures.
So many ingredients that are hard to find in the US. I will have to make a special trip to an Indian store 2 hours away. Then I will give it a try. I hope it works okay without the special pan.
uh .. yes. but these ingredients are easily available in any indian grocery store and they are very common ingredients in indian cookery ..but im sure you will find it worth your while and effort.. and it will work without the special pan .. only be sure to grind fine, and ferment the batter well and be patient while it cooks.. best of luck !
i like it ah ah a h ah!!!
coolpavanb1 4 months ago
Thanks a lot for the recipe. :)
1984nithin 7 months ago
awesome
AshhDude 1 year ago
Comment removed
JajooNidhi 1 year ago
Hey! Thanx a bunch for this recipe! Really appreciate your effort...:-)
JajooNidhi 1 year ago
Hello, Thank you for posting. Have a question for you, did you use idly rice or ? ....please let me know!
rajasuperr 2 years ago
sorry for my late reply.. i did use idly rice, but have tried with normal rice and it works well too ! all the best ! cheers ! :-)
oldernwiser0 2 years ago
Thank you! i will try again.. I remember trying that week and something went wrong!! i must have messed it up...anyways!! TQ!
rajasuperr 2 years ago
One small advice to other watchers is, plz dont use this much of methi.
viji291 2 years ago
Your ingredients is 1 part urid dhal and methi seeds to 8 parts of rice. Could you give the correct measurement ie is this 1 cup of urid dhal and methi seeds to 8 cups of rice? Otherwise, I will get the other ingredients measurements all mixed up eg yeast, baking soda, salt, sugar, coconut powder etc, etc. Would appreciate the correct measurement of the raw ingredients.
Secondly, what rice do you use? Idly or Pooni rice?
rater304 3 years ago
the term measure can be substituted for cup if a cup is your standard of measure.. ( i use a laddle as a measure ) and the remaining minor ingredients are to taste and preference.. some people dont like much of baking soda or yeast and it is left to them to see how much would suit their taste.. the coconut powder ( i should have mentioned ) as one measure .. then you could use any rice you like .. hope this clarifies :-)
oldernwiser0 3 years ago
I don't know where I am going wrong with this recipe. Have tried it several times now and despite oiling the pancake pan, it still sticks and looks a complete mess. I got so frustrated with it that I added an egg and some plain flour. This turned out much better
angelicinspirations 3 years ago
was it just the first aapam that got sticky or even the next and next ? usually, the first aapam ( or even dosas ) get sacrificed by getting stuck to the pancake pan, but the subsequent ones turn out well .. to over come this, i normally heat the pancake and lubricate it with a little oil spread with some vegetable and cool it down.. then try making the aapams / dosas.. this usually solves the problem ..also the pan should not be very hot when the batter is poured, im sure youll get it this time
oldernwiser0 3 years ago
No. Unfortunately most of them stuck. Perhaps it was because I partially boiled the rice. I found it too gritty the first time and the cooked rice was much smoother. I did have the pan quite hot to start with. Will try again but if it doesn't work, I still have that wonderful Naan recipe of yours to fall back on:) Thanks
angelicinspirations 3 years ago
you could try using rice flour if you can get some, else soak the rice for maybe about 4 hrs before grinding it, and even if it is gritty a little it will turn out ok .. i'm sure you'll get it right this time around, it is a wonderful dish ..all the best ! :-)
oldernwiser0 3 years ago
No I did not know that methi had healing properties Oldernwiser. I did know about turmeric though. I've a friend with diabetis who had a nasty toe injury. I applied turmeric paste and it dried out the wound in less than two days. Amazing! There's a lot more to Indian spices than culinary uses :)
Do you soak the methi seeds before chewing them?
angelicinspirations 3 years ago
you can soak it before chewing or even soak it in your mouth for some time before chewing...and while on this topic, i might as well let you know about the healing properties of the leaves of a plant called tulasi, ( most households here have it as a sacred plant, it grows almost anywhere ) .. i was suffering from a very severe bronchitus for a year which wouldnt go with any antibiotic, and chewing a few leaves of this plant cured me within a few days.. many friends have also benefited ..:-)
oldernwiser0 3 years ago
Delicious, though I think I would use less methi next time. I don't know if these are supposed to be slightly bitter tasting? Mine turned out very differently to yours and I can't figure out why. Mine were very thin and crispy. I will definitely make these again. Thanks for the recipe.
angelicinspirations 3 years ago
i'm really glad you made it and enjoyed it ! methi is bitter, but in small quantities gives a kind of taste which is liked by many.. and the aapams can be thin and crispy or thick and fluffy in the center, both are acceptable.. but not bitter to taste ..you probably already know, methi is also a home remedy for a lot of stomach related problems,.. a quarter / half teaspoonful of methi seeds is chewed and the juice swallowed and works well in most cases ..thanks for commenting :-)
oldernwiser0 3 years ago
This has been flagged as spam show
Very nice..
I suggest you upload the same in 'Dynamycdesi'.It is a online talent contest site for people.
sdhanyam 3 years ago
what is methi?
veena118 3 years ago
methi is dried fenugreek seeds, a kind of spice used commonly in these parts. you can get a good image of these seeds in wikipedia .:)
oldernwiser0 3 years ago
A friend i grew up with in indiana, his mother would make him this dish for his school lunch box and it was served with a red thick spicy dip for the bread. It was so yummy and the bread was softer and lighter then sponge cake
How do i make the spicy dip for the bread ?
InFaHazel 3 years ago
or better yet how do i make the dipping sauce that you plate with the bread at the end ?
InFaHazel 3 years ago
i'm really glad you liked the dish as was shown by your friend. i really wish i could guess what dip was used by your friend because it could have been any one of half a dozen types which go well with this aapam .. if i may suggest, you could try the pudina chutney or the 'kolumb 'or 'nalgari' recipe that i have posted elsewhere here on youtube.. ( kolumb and nalgari come in the categories of sambhar ) and i have shown a kolumb as the dip in this video.. thanks for viewing and comment :)
oldernwiser0 3 years ago
Hi, I am so happy I found this link, thank you so much for posting this, i will definitely try this out, one more thing, when i was in bangalore, i could get appam with alcohol, i beleive it was mixed with fenny, how could i make that, i dont know if you could answer my question, if you dont use alcohol forgive my question, but i love that taste, and wondering if that is possible...
thanks again for bringing joy of appam to san francisco, so i could make it.
universalctzn 3 years ago
im glad you liked the recipe and will be trying it out.. am sure it will come out well and you will enjoy it ! alcohol ? mmm no .. i dont use alcohol .. even for drinking ! thanks for watching and commenting ..really appreciate your comments !
oldernwiser0 3 years ago
Appam was traditionally made with kallu or coconut flower toddy. Now it is also made with coconut water which is kept of ferment for 12 hours.
Anithas101 3 years ago
hahahahaha I think you are referring to a goan bread that is similar to an appam . However I think instead of feni , todi is added. Will ask my mum if she has the recipe anywhere and will post it if I do find the recipe.
edesouza007 3 years ago
I like the sound of this recipe. Did you manage to find it?
angelicinspirations 3 years ago
Hi...
I miss this dish now that I'm in the US. What kind of rice do you use? Would any type of rice do? Thanks!
mdzari 3 years ago
yes, any rice will do.. but some people prefer to use boiled rice ( has a distinctive smell which some people like and others dont ) only make sure the batter does get fermented, else it wont work ! its simple and i think you should give it a try,, im sure you can do it even there in the US!:)
oldernwiser0 3 years ago
Thanks for replying! Yes, I'm able to find all the ingredients here in Washington. :) Two more questions and then I should be good to go - a)How do I know when the mixture is properly fermented? Is it a smell, color or texture of the mixture.
b) If there's too much batter, can I keep left over batter in the fridge and for how long?
mdzari 3 years ago
any / all three - the smell, colour and texture of the batter would undergo a tell tale change when fully fermented.. one easy indicator is that the batter would double its volume and would have the texture of melted ice cream ..it requires a temperature of over 25 deg.c at least.you could add just a few grains of dry yiest in case your ambient temp is low ( winter ) and yes you can keep in fridge for some time ( dont know exactly how long ,, maybe a week ? ) all the best ! :)
oldernwiser0 3 years ago
dear sir, please tell me how many hours should i keep my dosa batter so that it wil ferment properly.i am in toronto.i dont want2 use yeast or baking soda. can a simple dosa b done without them
prajakta77 3 years ago
For proper fermentation two conditions are essential: one, an ambient temperature of above 25 degrees C, and a starter spore ( bacteria ) in the batter; keeping dosa batter for any long time either at a lower temperature or without spore will only result in it getting putrid but not fermented; toronto has a low ambient temp, and the batter is likely to be sterile there, so you need to keep it in an hot box, and maybe try using a tablespoon of buttermilk (home made ) or curd for spore :)
oldernwiser0 3 years ago
I find this very useful. Thank you so much.
May you live long with happiness.
bellibouncer 3 years ago
i'm glad you found this useful.. thank you for your wishes, and wish you too a lot of happiness and long life ! :-)
oldernwiser0 3 years ago
its realy easy..you are great
mack754w 3 years ago
yes. ! thanks for your encouraging comments !
oldernwiser0 3 years ago
this is not dosa, it's vella appam.
bobbykc13 3 years ago
i would categorize it as a kind of dosa, like rava dosa, pesarattu dosa, minapappu dosa etc., because they have the same process of making and those who love any type of dosa might want to try this also ..and i am told it is aapam not appam, the latter being a sweet dish in some cultures.
oldernwiser0 3 years ago
any idea how to make water dosa (neer dosa)
najeebaziz 3 years ago
You have made it look so easy..now even I will try it. Thanks...
alaivani 4 years ago
youre welcome !:)
oldernwiser0 4 years ago
Excellent video!
nochemistry 4 years ago
thanks !
oldernwiser0 4 years ago
So many ingredients that are hard to find in the US. I will have to make a special trip to an Indian store 2 hours away. Then I will give it a try. I hope it works okay without the special pan.
prisha91755 4 years ago
uh .. yes. but these ingredients are easily available in any indian grocery store and they are very common ingredients in indian cookery ..but im sure you will find it worth your while and effort.. and it will work without the special pan .. only be sure to grind fine, and ferment the batter well and be patient while it cooks.. best of luck !
oldernwiser0 4 years ago
hi uncle,
what is Nei Paniyaram (Butter Paniyaram)? How is it made? please show us. Thank u.
yoursnilu 4 years ago
wow uncle...i asked for it and u made it...it makes me feel very special...thank you soooooooo much...
i must try it out..thanks again..
yoursnilu 4 years ago
of course you are special ! and it is your encouragement that made me respond !
oldernwiser0 4 years ago
thanks uncle.
yoursnilu 4 years ago
wow! aappams look inviting and delicious!
minu24 4 years ago
believe me it also tastes as good. let me know when youve tried it .. whether you agree with me
oldernwiser0 4 years ago